Pancakes are one of the most versatile foods. You can top them with anything from fruit to savory ingredients like bacon and cheese. They’re perfect for kids—and even a bit messy, which is great for getting kids involved in cooking!
Fueling up yourself with the first thing in the morning of your day, by baking these delicious pancakes! Easy to make, and give you plenty of carbs to keep you going until lunch. Pancakes are a great breakfast option because they’re quick to make and easy to customize. If you’re makingPancakes are one of the most versatile foods. You can top them with anything from fruit to savory ingredients like bacon and cheese. They’re perfect for kids—and even a bit messy, which is great for getting kids involved in cooking!
Fueling up yourself with the first thing in the morning of your day, by baking these delicious pancakes! Easy to make, and give you plenty of carbs to keep you going until lunch. Pancakes are a great breakfast option because they’re quick to make and easy to customize. If you’re making pancakes from scratch, it’s best to mix the batter the night before so it has time to rise. pancakes from scratch, it’s best to mix the batter the night before so it has time to rise.
Buckwheat Pancakes
Ingredients
- 2 1/4 lbs Buckwheat flour
- 2 1/4 lbs All-purpose flour
- 6.5 oz Milk, nonfat, dry
- 0.5 oz Baking Soda
- 1.5 tbsp Salt
- 3/4 cup Sugar
- 2.5 cups Eggs, whole, frozen
- 2 qt 4 cup Water
- 1 cup Melted butter
- Cooking spray
Instructions
- Sift together flour, baking powder, dry buttermilk, salt, sugar, and baking soda.
- Add eggs and water; mix at low speed about 1 minute or until blended.
- Blend in salad oil or melted shortening about 1 minute.
- Lightly spray griddle with non-stick cooking spray. Pour 1/4 cup batter onto hot griddle. Cook on one side 1-1/2 to 2 minutes or until top is covered with bubbles and underside is browned. Turn; cook on other side 1-1/2 to 2 minutes.
Blueberry Pancakes
Ingredients
- 4 3/8 lbs All-purpose flour
- ½ cup Baking powder
- 6.5 oz Milk, nonfat, dry
- 0.5 oz Baking Soda
- 1.5 tbsp Salt
- 3/4 cup Sugar
- 2.5 cups Eggs, whole, frozen
- 2 qt 4 cup Water
- 1 cup Melted butter
- 1.5 qt Frozen blueberries
- Cooking spray
Instructions
- Sift together flour, baking powder, milk, salt, and sugar into mixer bowl.
- Add eggs and water; mix at low speed about 1 minute or until blended.
- Blend in salad oil or melted shortening about 1 minute. Use partially thawed frozen blueberries, or drain and rinse canned blueberries in cold water. Drain thoroughly and fold into batter.
- Lightly spray non-stick cooking spray on griddle. Pour 1/4 cup batter onto hot griddle. Cook on one side 1-1/2 to 2 minutes or until top is covered with bubbles and underside is browned. Turn; cook on other side 1-1/2 to 2 minutes. Stir between batches to redistribute berries.
Buttermilk Pancakes
Ingredients
- 4 3/8 lbs. All-purpose flour
- 1 7/8 oz Baking Powder
- 1 2/8 lbs. Dried Buttermilk
- 0.5 oz Baking Soda
- 1 oz Salt
- 6 oz Sugar
- 3 qt ½ cup Water
- 1 cup Melted Butter
- 1 Cooking spray
- 2 Eggs
Instructions
- Sift together flour, baking powder, dry buttermilk, salt, sugar, and baking soda.
- Add eggs and water; mix at low speed about 1 minute or until blended.
- Blend in salad oil or melted shortening about 1 minute.
- Lightly spray griddle with non-stick cooking spray. Pour 1/4 cup batter onto hot griddle. Cook on one side 1-1/2 to 2 minutes or until top is covered with bubbles and underside is browned. Turn; cook on other side 1-1/2 to 2 minutes.